Serves 8

8 cups assorted fresh fruit such as,grapes,raspberries,strawberries,blueberries,mangoes,melons ,pineapples, all cut into bite sized pieces and skewered on to small fancy tooth picks.

SAUCE

10 oz cream cheese,room temperature

1 cup sour cream

1/2 cup plus 6 tablespoons powdered sugar

1/2 cup heavy whipping cream

2 tablespoons (or more) Grand Marnier .

Combine all ingredients for sauce in a food processor. Blend until smooth. Taste and adjust Grand Marnier ,as desired. Refridgerate till cold,at least 1 hour. (may be prepared a day ahead).

Fan Fruit Kebabs on an attractive platter. Place sauce in a serving bowl on the side,allow your guests to help themselves.

So we started on the adventure. Parents, A Mama and family, RK, W and family in tow. I was overwhelmed by the throngs of enthusiastic crowds on the streets. The steady flow of people ensured that one kept moving at a steady pace. Once we crossed the main road and stepped into the Minara Masjid lane, the aromas of crackling meat, sizzling malpuas and more tickled my tastebuds. But we were still a bit too overwhelmed to sit down by the streetside thelas. But it's all about the vibe or as they say in Urdu, 'Mahoul'. The dazzling lights adorning the Minarets of the Masjid, women and girls adroned in sparkling clothes and jewelry, add to that the street side shops full of glittering earrings, hair accessories, clothes and a lot more. One word for it all- fantastic (a bit chaotic but I am not complaining).

It's one thing to enjoy the madness on the street but quite another to attempt eating there. If you like eating your food in a slightly less chaotic ambience head straight to one of the restaurants in the locality. I suggest you get there early- say by about 8.30 pm to avoid long queues for the tables. Shalimar Restaurant is a one stop shop for all the Ramadan goodies and has an awesome AC section you can comfortably settle into. What's more, the food is delectable!

We were all in a celebratory mood, so good conversation flowed. The table was soon jam packed with kebabs,

cold drinks and more. We chomped on Bhuna gosht, which was greasy enough to send your dietician in a tizzy. There were succulent chicken tikkas, Shammi and Seekh kebabs. The kebabs were spicy, hot and full of taste, quite unlike any kebab I have ever eaten. I'm guessing it was because of the fact that they came straight off an authentic Sigdi! The distinct taste of the meat cooked on charcoal was just out of this world.

The Bhunas and Kadais were very oily, but they were so good on the flavour that just a bite sent you straight into heaven. We decided to take the adventure further with some Bheja fry and Bheja masala. The sweet n spicy masala, with the luscious brain meat made me go back to my childhood, when I enjoyed Bheja Masala in Crystal Punjab. The rotis and Naans straight off the tandoor with the curries and kebabs were a match made in heaven! There was just no reason for us to complain about the food. I guess this is why the fast is worth it, spiritual reasons aside.

The entire meal would have been incomplete without some nice dessert. So we headed to the Mithai section of the restaurant. Out came the Aflatoons, which were greasy to the core but oozed with equal amount of taste. What took the cake was the Malpua corner. A dude sat there cracking eggs into a vessel and frying humungous pancakes and then stuffing them with cream and dried fruits and nuts. Just plain awesome.

Of course, last evening set me back by a month in terms of my weightloss goal, but I am not complaining. It was worth every single calorie and I mean it. You have two more days. Shun your inhibition and head to the food heaven that is Mohammed Ali Road. If you can't make it this year, make sure you go next year. But do make sure you go there atleast once in your life time, because that, my friend, is a true foodie's Mecca!

]]> http://anotherworldradio.wordpress.com/?p=763 Sat, 20 Sep 2008 16:42:53 +0000 Another World http://anotherworldradio.com/2008/09/20/kebab-shops-after-a-northern-ireland-match/ [wpvideo 4fn0C4Yp]

I've become pretty dependant on these puppies for noontime nourishment:

Some other things:

Tofu and Sweet Potato Kebabs Recipe (thanks mom):

• 2 Red, yellow or orange peppers cut into bite size pcs.
• 3 yams or sweet potatoes sliced in 1 inch thick pcs.
• Firm tofu cubed
• Your favourite BBQ sauce
• Peel yams and slice to 1 inch thick.  Precook yams/potatoes
• (put in pyrex dish with a bit of water and microwave until almost cooked)
• Cube the firm tofu,
• Cube the potato and or yams
• Skewer the potatoes, yams, peppers.
• Baste with your favourite BBQ sauce.

BBQ, turning and basting until brown

My friend Adrienne and my mother share the same birthday, September 15. I made them each a Pumpkin Cake with Fluffy Buttercream Frosting. It was totally delicious and I can't wait to make more pumpkin-flavoured delights.

I had the pleasure of dining out with a regular cast member on Mad About Udon, The Veggie-Happy Omnivore, at Fresh in Toronto (Spadina Ave at Queen St) last week. Wordpress won't let me embed the link, so go here for more info: http://www.freshrestaurants.ca/ . I really cannot overstate how impressed and satisfied I was with this restaurant the meal. I truly can't believe it took me so long to try Fresh out. The food was criminally delicious, or so it seemed since most dishes are less than $8 and I felt like we were robbing the place.

Unfortunately, that's all I've got to show for the last three weeks, but I'm headed up to Ottawa for the weekend to visit O.B. and I've got a full menu of autumn-themed recipes planned! Stay tuned!
-Maureen

This week's episode follows institute head Dr. Glen Medeiros and his quest to link missing socks to the fractal nature of the universe. It's pretty technical stuff, only by the fact that Dr. Medeiros has such a lovely singing voice.  Also watch out for the touching scene when the Doc visits long-term patient "Mr Banana-Penis" in his Devon retreat. It goes to show that he is a great man as well as a great scientist.

Those who remember Celebrity Chip Shop will be shocked to see the blatant plagiarism of Celeb Kebab House (every bloody night).  The format is exactly the same, two teams of "celebrities" will run rival fast food outlets, with the winners being the ones who make the most profit.  As the first episode is yet to air it's hard to comment, but looking at some the contestants we can take a wild guess; the guy off the "Astonish" infomercial from the early 90's, a woman who won a competition to meet Take That backstage at a concert, someone who once auditioned for boy band "A1", Jeremy Spake's next-door neighbour and Edd The Duck.  The only possible redemption comes in the form of radio superstar Dave "The Rave" Burley.

It's going to be rubbish but we'll all end up watching it anyway.

Estjer: Podemos hacerlo en la habitación de Sam, a final de curso sólo habrá que añadir agua.

Sara: No va a hacer falta, los kebabs tienen salsa.

Meat + stick = awesome.

The keh-baahbs actually look more appetizing in real life, but we were grilling them after dark, which isn't my camera's favorite time frame. However, I don't care if my camera liked them. I sure did!

Can't forget the veggies!

The Recipe:
Beef Keh-baahbs
3 lb steak, cubed (you decide which quality you want...it's soaking in wine and then getting grilled)
1 bottle merlot (I used Yellowtail because it's not too pricey, but it's consistent)
2 tbsp garlic powder
2 tbsp fresh ground pepper
2 tbsp parsley
1 tbsp basil
1 tbsp onion salt
1 tsp allspice
2 large green peppers
1 large white onion

Do This
Trim as much of the fat off the meat as possible, and cut it into cubes. Mine were a little bit bigger than an inch apiece. Place the cubes in a large, shallow bowl or tupperware.
Blend the spices together in a bowl, then rub into the cubes of meat. Pour the wine over top, cover, and place in the fridge for at least an hour (mine marinated for four hours, but yours don't have to hang out for that long).
While the meat marinates, chop the peppers and onion into large chunks. Make sure they're big enough to fit on the skewers.
Assemble skewers of meat and veggies. I like to keep them separate because of the different cook times, but they're a bit more colorful if you alternate meat and veggies.
Fire up the grill, and cook the skewers until the meat is browned to your taste (I like mine rare, but I know that some people like to cook their beef more thoroughly) and the veggies are just a wee bit charred on the edges.

If your skewers are made of wood, soak them in water before skewering the meat. This will save you some headaches and prevent your skewers from catching fire (I didn't do that with the chicken keh-baahbs, and they got super burnt on the grill).

The marinade is incredibly easy to do, and it smells amaaaaaazing. After the keh-baahbs were cooked, I saved the juice for reducing into a sauce later.

To see the recipe and full post, please visit our relocated blog at http://chocolateshavings.ca/?p=265

1/2 lb of boned lamb leg, cut into 3/4 inch pieces

4 tablespoons plain yoghurt

11/2 tablespoons  lemon juice

1 inch piece, grated

1 clove garlic, grated

i teaspoon toasted ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayanne pepper

3/4 teaspoon salt

11/2 tablespoons vegetable oil

Combine the yoghurt, lemon juice, ginger, garlic, cumin,coriander , cayanne and salt in a zip top bag. Add the cubed lanb. seal bag and massage the lamb . Refridgerate for 6-24 hours.

Preheat the broiler

Thread the meat on skewers. Balance the skewers on the rim of a baking in such a way that all the meat juices drip inside the tin. Brush the kebabs generously with oil and place the tray directly under the broiler.

Continue to broil till the lamb takes on color. Flip the kebabs, brush with oil and continue to broil till done.

Use the right tools for the job!

To begin your foray into the world of kebab grilling you'll first need decent skewers. As traditional Middle Eastern grill men know, the flat sword type skewers are preferable as they keep the meat and vegetables from spinning around on the skewer. They should be long enough so that the handles can remain a somewhat safe distance from the heat source. Bamboo skewers are good for smaller individual servings, but be sure to soak them for 30 minutes prior to putting them on the grill. As always, a bed of glowing coals (charcoal or otherwise) rather than a blazing fire is the cooking environment you'll need.

Marinade it!

Unless you have access to some prime beef such as Kobe, you'll probably need to marinate the meat. This is especially true if you're using typical cuts of stew meat, a popular choice for American style kebabs. The simple chemistry of a decent marinade is one part acid (lemon, lime, vinegar, etc.) to about two parts oil...similar to a vinaigrette. To the marinade base you can add just about anything. Common ingredients include, but are not limited to, chopped onions, garlic, Worcestershire sauce, soy sauce, even honey (use care with sweet ingredients as they can easily burn on the grill). Time is the next factor. Marinade the meat for at least 4 hours with overnight being even better.

Cindy's Kebab Marinade

• 1/2 cup canola oil
• juice from 20 oz. can of chunk pineapple (use pineapple for skewers)
• juice from one lime
• 1/2 cup prepared teriyaki marinade
• 3 Tbs. Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp. brown sugar
• 1/4 tsp. crushed red pepper

Mix all ingredients together and marinate meat overnight.

Add the works!

When the meat has had time to properly marinate, pat dry and begin threading onto a skewer. Here's where I differ from traditional kebab techniques. I prefer to have skewers with only meat, and separate skewers devoted to the vegetables. The simple truth of this is because it takes longer for the meat to cook than the vegetables. If you want to go with the more traditional approach, alternate meat and vegetables, but watch them closely to make sure they don't get overcooked! The old standby veggies such as bell pepper, onion, mushroom, and cherry tomatoes are great, but don't feel limited to those choices. Any vegetable that is somewhat firm can be used, as well as, fruits (pineapple being my favorite).

Smoked Mushrooms (for when they don't all fit on the skewers!)

• 1 lb. whole mushrooms, cleaned and with trimmed stems
• 3 Tbs. fresh cilantro leaves, no stems
• 1/2 cup white wine
• 3 Tbs. butter
• sea salt and fresh ground black pepper to taste

In a metal pan (one you use for your smoker), melt the butter and mix with the wine. Add the mushrooms to coat well and top with salt, pepper, and cilantro. Simmer on the back of the smoker for about 45 minutes or until mushrooms are soft. Great side dish for any barbeque.

Use a thematic approach!

These combinations of marinades, meats, fruits, and vegetables work best when they follow at least some semblance of a flavor theme. For instance, traditional (as stated above), Asian (soy sauce based marinade and fruits served with rice), Mediterranean (using lemon and olive oil marinades served with couscous), and Mexican (roasted meat for tacos al pastor, and grilled green onions on the side).

Roast and serve!

With your coals ready, load the skewers onto the grill and cook for about 10-15 minutes being sure to turn often. A little vegetable char on the mixed kebabs is OK but a light coating of cooking spray helps with this. Serve the entire mixed skewer for show, or de-skewer the meat and vegetables, combine, and serve over your choice of carbohydrate. Again, it's up to you but rice pilaf or couscous are the most common.

i've got a 3 and half hour break but i'm just so cheap to buy food these days, i tell myself hunger is all worth it once i save enough to backpack around the world- ahhhhhh the joys of stomach cramps

mmm... actually i might just go and grab a kebab- cheap and fatty- the only way to go

1. In a bowl, combine 1 lb. ground turkey, 1/4 cup breadcrumbs, 1/2 cup chopped scallions, and 1 tb. soy sauce.

2. Form into 16 (or so) meatballs and sprinkle with sesame seeds.

3. In a small bowl, whisk together 3 tb. soy sauce, 1/2 cup Sprite, 1 tb. sesame oil, 2 tsp. fresh grated giner, 1 tsp. garlic powder. Transfer half of the mixture to another small bowl for serving.

4. Heat the grill to medium and thread the turkey meatballs, 1-inch scallion pieces and slices of Asian pear wedges onto the skewers. Grill, turning occasionally and basting with the soy mixture until the kebabs are browned, 10 to 12 mins. Serve with the reserved sauce for dipping.

Enjoy!

The balik shish kebab was cubes of cod(or some white fish) and lemons that were skewered and grilled. The Salmon steak was cooked just right. The sucuk pide was different from the pide we had tried at Anatolia on Mummy's birthday, so much more yummier and cheesier and kinda tasted like a pepperoni pizza. There were rounds of pepperoni like meat topped on top of a crispy and cheesy pide. The pide round from Anotolia was on the other hand softer and chewier and have a different texture, especially with the egg in the middle. The Meze Tabagi had my favourite dips served with a piping hot lavash. I had the Adana Kebab, ground meat on a "sword" like thingy that was mixed with some herbs and grilled. What was great about the dish was that it came with a salad, that for the life of me can't figure out the flavours. When mixed with the meat and rice  the salad made the perfect combination or "glue" that links all of them together. Imam Bayldi were eggplants that were filled with tomatoes and cheese and baked. It was so good when dipped with the sucuk pide. The Moussaka was great with rice as well and especially wonderful with the Borek. The borek was crispy and the cheese filling was not at all salty and when dipped in the moussaka it was delicious! This time round, I ordered the Baklava...sigh..I have to make an exclamation...those were the BEST baklavas in Singapore! The ones from Deli Turk, Cafe le Caire nor Alaturka were not as moist as the ones from Sufi. The layers of filo didn't taste like paper in your mouth but instead just melts in it.  Heavenly! And to wash it all down, hot tangy apple tea and ice cold mint tea :) A good way to end an utterly busy Friday evening.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

250g Salmon (cutlets or steaks)(I had way more weight as I had the prawns and white fish fillets as well, so I had to up the marinade amounts.)
2 Bamboo skewers
2 Teaspoons poppy seeds
1 Tablespoon soy sauce
1 Tablespoon sake
1 Teaspoon Worcestershire sauce
3 Drops Tabasco sauce
1 Teaspoon ginger, crushed
1 Teaspoon garlic, crushed
1 Teaspoon sugar

Method

1.Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.

2. Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.

3. Leave in refrigerator around an hour to marinate, lightly turning occasionally.

4. Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.

All photos taken by me unless otherwise stated.

After going back to my secondary school for its homecoming celebrations and meeting and greeting all my old retired teachers, I was darn hungry at the end of it. I called Adik after the celebrations and he told me to take a cab to Arab Street to Sufi a new Turkish restaurant. They had already ordered and eaten by the time I arrived there from Tampines at 10pm. They had tried the Tarisik Kebabs, Chicken and Lamb Pide, Meze and Apple Tea. The apple tea brought me back to the days I spent in Istanbul. Being famished especially after hearing what they had eaten for dinner, I ordered a meze platter of dips of my favourite baba ganoush, hummus etc. I also ordered Tarisik kebabs a platter of mix grills which was so much better then the ones I had the night before at Al-Tarrzaq. The beef tenderloins were grilled to perfection and scrumptious with every bite. The chicken pieces were moist and juicy and lamb sausage was yummy! I also ordered the Borek as an entree, crispy filo rolls filled with feta cheese, much more tastier then Alaturka's. For dessert, I ordered a Kunefe, a dessert that was made from something that looks like vermicelli, perhaps its shredded filo, doused with butter, honey and sugar and baked in a circular form, with sprinklings of crushed pistachios. This wasn't too sweet at all, shared this with the family. I ordered the ice mint tea, definitely something that I must go back and have this refreshing drink again. It doesn't taste like the mint tea you get from a tea bag, maybe it has something to do with the good amount of mint leaves in the glass that made it taste so good. Definitely will be back to try the rest of the menu, according to mummy, the pide was so much better then the Kebab Station's at East Coast Park. Can't wait to try it all the dishes and I'm wondering if they have moussaka? 2 days straight of Arab Street food, time to find a new makan place next week :) Excellent service and really nice ambience. I especially love the blue tiles so pretty that they remind me of the Hagia Sophia.

Sufi is located at:
43 Arab Street

Al-Tazzaq is located at:
24 Haji Lane

We had friends round for the afternoon and I was due to start cooking about 1pm, slow and low, probably with a a whole chicken. I need to get a thermometer before I attempt anything this big again as I'm currently cooking 'blind' and we had agreed to pop in to see some friends so I would pick up one on the way home. We're also looking after a 12 week old pup, Mojo, and he decided he didn't want to go in the car. So we're now late leaving and only get a brief hello how you doing before we have to leave and there's no time for themometers, so I went with the grilling option instead.

For expediency, I have to admit, I bought store burgers, sausages and kebabs. When I got back from the shops, I fired up the grill and whilst waiting for it to heat up, our guests decided it was time to leave. Clearly a communication break down as they weren't expecting food! So we grilled the food and ate, just the two of us and that was fine. The burgers were particularly nice so it wasn't all bad.

I'm not about for the next four (possibly seven) weekends! So it may be mid September before I can BBQ again and then we'll get to see how much the weather interferes, or to be more exact how much chance I have of persuading my wife that BBQing in the cold is a good idea!

1 cup plain yogurt

2 cloves garlic, finely chopped

1/2 teaspoon ground cumin

Kosher salt and black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

Combine yogurt, garlic, cumin and salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper but that can be a little spicy, so you may want to use less if you like things bland or have little kids)

Thread chicken onto skewers and set them in the yogurt marinade, turning to coat.  Refrigerate at least 10 minutes or overnight.

Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes. (when you take it out of the marinade the coating is pretty thick, you are might look at it and think I am a nut job, but trust me... it cooks off perfectly and it is delicious)

NOTE: I counted salt and pepper as one ingredient, I know that is kind of cheating but I really love this recipe and wanted to share it.  Forgive me?

So we drove down to Churchgate to eat some Rogan Josh at Gaylords. Over dinner, we thought about all the places that used to dish out amazing food at amazingly low prices and I couldn’t help but write about them. This time its not about my memory eroding. These lovely places have been erased from the memory of Mumbaikars and I want to try and make a small effort to immortalize them by writing about them.

So here goes:

Amar Restaurant and bar, Wadala:

Amar was one of the few places in the Matunga east area to serve non vegetarian food. It did go veg for a bit of time but, it bounced right back with chicken tangdi kbabs, butter chicken and more! I remember going to this restaurant as a small kid. They always gave me a cushion, and a special plate full of candied cherries. I felt special. Mom was relieved, the cherries and butter rotis nourished me!

Crystal Punjab, Dadar (W):

I remember the brown and crème SunMica décor. I remember the fancy wall fans which left a blue or red blur as they turned side to side, sweeping with them the pungent aromas of biryani, rotis and rich Punjabi curries.

The owner was a lovely soul. He sat at the counter, talking to his customers and making sure that the food was great. My mouth waters as I think of the delectable bheja masala fry. The brain was cooked just right, soft enough to bite into and tender enough to melt in your mouth. The masala was a brown concoction of onions, garlic and some secret spices. Wow!

The modest restaurant was replaced by leather apparel store more than a decade ago. But the taste of their Bheja fry continues to live on.

PS: I haven’t tasted Bheja fry ever again. I don’t want my taste buds to ever forget the tastes of Crystal Punjab.

Gupta Dhaba, Dadar (E):

This place was just a large hall, with fans and radio on. The customers were mainly cab drivers, truck drivers or transit passengers from Dadar Station. The first time we went there, me and my sis screwed up our snobbish noses and said, ‘Yuck! We can’t eat here!’

Dad asked us to shut all these things out and just wait for the food. And he was damn right. The chicken tandoori, palak mutton and Chicken bharta arrived and that’s how our love affair with Gupta’s began. The food was so good, that we didn’t care about the mediocre surroundings or anything. We would eat there at least once a week as a family.

Of course, the rich bhartas and parathas made sure that I needed to go on a diet. But then one fine rainy day, my dad and I were craving for some chicken bharta and we drove to Gupta’s and our favourite eatery was now the office of Republican party of India.

Farmer Bros, Khodadad Circle, Dadar (E):

This one was a cool place. A fancy bike stood parked right at the entrance. The place did fabulous Chinese food. Roast Lamb chilly, egg fried rice and fish in hot garlic sauce was to die for. The owner was a cool dude, who was a foodie and a biker. He was a good friend of Dad’s. We’d ordered some kebabs once and he stopped by. “Without the coal grille, they just don’t taste right,” I told Mom, who was saygn that she could make tandoori chicken at home or something like that.

“You’re right, often the charcoal adds to the flavor of the meat. It’s not about the marinade so much,” Mr. Kersi said. And he ordered something for us. It was a big tuna fish in a honey mustard sauce, char grilled to perfection. If there was a heaven on Earth, I am sure I peeped into it at Farmer Bros. that night.

I also remember having a grand dinner out there once. My whole family, I mean WHOLE family, went to see the movie- Titanic. And after the movie, we enjoyed an elaborate Chinese meal at Farmer.It was me, my parents, my maternal grandparents, my maternal uncles, aunts, my cousins, my paternal grandparents and of course, Nani- my younger sis.

My maternal grandfather wasn’t much of a restaurant lover, but that night, he actually enjoyed a meal and it wasn’t cooked by his wife!

Mr. Kersi had a fatal bike accident that year and the restaurant shut shop. May Mr. Kersi’s soul rest in peace. He’s one of the coolest dudes I ever met and his restaurant was the coolest one ever.

I have loads more to write about… Maybe I will some other time, but for now these are the restaurants that are irreplaceable. No amount of new restaurants with snazzy interiors and fancy dishes on the menus that you can’t even pronounce will fill the void left behind by them!

]]> http://thebestrecipes.wordpress.com/2008/07/30/pork-fillet-and-pancetta-kebabs/ Wed, 30 Jul 2008 17:38:00 +0000 theflyingchef http://thebestrecipes.de.wordpress.com/2008/07/30/pork-fillet-and-pancetta-kebabs/ This is a wonderfully easy recipe to do and it is full of flavour and tastes great. I served the kebabs over salad but they can be served as part of a BBQ as one of several dishes being cooked and this dish also goes very well accompanied by a greek salad. They can also be cooked under the grill instead of on the BBQ so these make a perfect after work meal. I used 450g Piece of pork loin and I placed three pieces of meat on each skewer and got 3 skewers per person for the three of us, I think if you upped the weight by 100g it should work out for 4 people with 3 skewers each. This is perfect when served with an accompaniment such as salad or rice, if seving as is you would definitely want to up the weight of the pork fillet and bacon slices to make more skewers.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

9 Skewers (Medium sized)
450g Pork Loin, cut into 2cm pieces (should have 27 pieces)
10 Slices pancetta, some will need to be halved and some will have to be cut into three, depending on how big the piece of pork is that the pancetta will be wrapped around.)
1 Red Capsicum (250g), cut into 18 Pieces
1/3 Cup olive oil
3 Cloves garlic
1 Tablespoon finely chopped fresh rosemary

Method

1. Place oil, garlic, and rosemary in a bowl mix, add pork pieces toss to coat, marinade 15 Minutes.(I usauly leave pork while I chop capsicum and pancetta.)

2. Wrap pancetta around each pork piece thread onto skewer, then thread a slice of capsicum, then wrapped pork, capsicum, and finally last wrapped pork piece. Repeat with remaining skewers.

3. Cook on a heated grill plate or BBQ or cook under the grill, brushing with the little remaining oil garlic mix, until cooked through.

Serves 3 See note above for 4 servings.

All photos taken by me unless otherwise stated.

Ingredientes

Carne

300g de cordeiro (cortado em cubos)

50g de gordura (bovina, em cubos)

50ml de leite

10ml de azeite

Páprica doce ou picante a gosto

Sal e pimenta a gosto

Pasta

2 berinjelas

70ml de iogurte natural

2 dentes de alho picados

50g de manteiga

Modo de preparo

Carne

Misture a carne e a gordura e tempere com sal, pimenta, azeite, páprica e leite. O ideal é fazer esse preparo com um dia de antecedência.

Depois, usando um espeto fino, enfie três cubinhos de carne e intercale com um de gordura. Repita o processo até preencher o espeto.

Leve para assar na churrasqueira durante cerca de 7 minutos. No Kosebasi, o chef prepara na de carvão. Em casa, vale usar a churrasqueira elétrica.

Pasta

Com a ponta da faca, fure as berinjelas e leve-as para assar na churrasqueira ou no forno até que fiquem com a polpa bem mole.

Quando estiverem no ponto, ponha as berinjelas em um bol com água fria e suco de limão. Assim, fica mais fácil descascá-las. Pique em pedaços bem pequenos e reserve.

Em outro recipiente, coloque o iogurte e tempere com o alho e uma pitada de sal. Junte a berinjela, acerte os temperos e misture bem.

Finalização

Na hora de servir, coloque a pasta de berinjela numa cumbuca, disponha a carne de cordeiro por cima e, por último, regue com a manteiga derretida.

Polvilhe mais páprica se quiser. Decore com tomates assados e um ramo de salsinha. Sirva quente.

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Dificuldade baixa

1 hora

2 porções

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Veja também:

Amor em Minúscula

]]> http://fullenglish.wordpress.com/?p=85 Wed, 30 Jul 2008 14:41:22 +0000 James Law http://fullenglish.de.wordpress.com/2008/07/30/some-mid-summer-bbq-action/ Went to the Barge Inn near Pewsey, Wiltshire at the weekend to celebrate Tony Crackburn's 40th!

Took advantage of the scorching weather to crack out the barbie and roast up some ribs and other delights.

The babaganush was stuffed inside some turkish peppers. A bit bland in the end - none of that rich smokeyness that you'd expect.

The ribs ruled - sticky and sweet from their bourbon and horseradish marinade.

Tony's kebob's in full effect - nice use of whole mini peppers Tony!

Chaat, in various variations, has been an indispensable
part of north Indian street culture. It is believed that
a large variety of these mouth watering temptations
were originally produced in streets from Rajasthan to
UP and Gujarat and spreading to all corners of the
country.

As these snacks spread, the vocabulary of street food
acquired several other influences - Golgappas
(see below) became Panipuri in Mumbai and
Puchkas in Bengal. Bhelpuri was created by a
Gujarati immigrant to Mumbai. Experimentation
with Paranthas (stuffed pancakes) led to a sizeable
 menu list available in shops of Paranthe Wali Gali
(Chandni chowk, New Delhi).

Popular types of chaat usually have several common
elements including dahi, or yogurt; chopped onions
and coriander; sev (small dried yellow noodles);
and chaat masala. This is a masala, or spice mix,
typically consisting of amchoor (dried mango powder),
cumin, black salt, coriander, dried ginger, salt,
black pepper, and red pepper. The ingredients are
combined and served on a small metal plate or a
banyan leaf, dried and formed into a bowl.

This startup rant is however not about the
history of Indian street food, or any such
theoretical studies. It is simply a testament to
the first love of a Punjabi foodie. And what
better way to start about street food, than
to document the several forms of chaat,
specifically their Delhi variety.

If you are a Delhite from birth, you will know
that feeling that chaat inspires in us foodies.
Why, we can simply write sonnets about the
spicy chutney (sauce), the thick glops of
yogurt, the potato crisps, the infinite forms of
chaat - from Bhelpuri to aloo tikki to kebabs....

Back to the task at hand - an establishment
of the more common forms of chaat:

1. Aloo Chaat



A dish of diced potatoes spiced with chili, cumin, chaat
masala, chutney and coriander, it is the simplest
(preparation wise) form of chaat available in Delhi.

2. Golgappe



Golgappe have fried hollow crisp balls made from dough, and
fille as-you-eat with a spicy concoction of water and potatoes,
topped by a choice of sweet or spicy chutney. The spicy water
concoction is usually Tamarind pulp, roasted chilli powder,
roasted cumin powder, black salt and regular salt mixed
thoroughly in water. In some areas instead of tamarind,
lemon or young green mango (which is sour in taste) is made
into paste along with Aam Adrak (ginger with the flavour of
mango), along with mint water and spices like chilli powder,
roasted cumin, black salt, and dry mango powder (amchur).

It is known as Puchka in Eastern Indian states like Bihar,
Jharkhand and West Bengal and in Bangladesh. In
Gujarat it is called Pani Puri and in central parts of India
and Orissa, it is called Gup-Chup.

3. Bhelpuri



Bhelpuri is a type of chaat or small plates of savory snacks.
It is available all across India, and may be known by different
names - Bhelpuri in Mumbai, Jhaal Muri in Kolkata. Jhaal
Muri (literally "hot puffed rice") is different in that it does not
use any tamarind-based chutney in the mix.

Bhelpuri ingredients include diced boiled potatoes, chutney,
dal, coriander powder, grated coconut, and mustard oil. 

Bhelpuri was originally a Gujarati snack. It is best consumed
as soon as it is made. If left for a while, the juices from the
tomatoes, chutneys, etc. combine to render the sev and
murmura soggy. Much of the fun of eating bhel puri is in
the crunchiness.

4. Sev Puri



Sevpuri, as the name indicates is sev topped on puris or
papadis, along with potatoes and chutneys.

5. Papri chat



The most well known street food dish enjoyed all over Delhi.
A tantalizing mix of crispy puris or papris, 'sev, 'boiled
potatoes, chick peas, tangy chutneys, freshly made yoghurt
and blend of pepper, chat masala, ground red chilies etc. 

Served cold.

6. Aloo Tikki and Pakoras


While the former are patties made up of mashed potatoes and
masala, deep fried in oil garnished with onion, chutney,
coriander and hot spices,the latter is varied vegetables, dipped
in corn flour and deep fried.

7. Pav Bhaji



Pav bhaji is another such concoction. It acquired the status of
restaurant food but had humble beginnings as street food. It
has retained its original roadside availability despite this.

8.Poori-Subzie (or Bhaji)



The curry (subzie) consists usually of potatoes in gravy.
Sometimes, especially in the southern part of the country
the potatoes do not have gravy and the poories are
exclusively made up of refined flour (maida).

9. Dahi Bhalla



Similar to Papri chat, Dahi Bhalla is a concoction
of churned yogurt or Dahi with small fried balls
of dal soaked overnight. Chutney, red pepper,
black pepper, chat masala, rock salt are usually
the preferred garnishings for the dish.

10. Kebabs



Cooked in a tandoor, this is one of the most famous tandoori
dishes, besides tandoori chicken, which has made tandoori
cuisine famous worldwide. Made with beef, chicken or lamb
meat, it is mostly prepared with a mix of spices, and cooked
in a tandoor with skewers. The radiant heat from the tandoor
slowly cooks the meat and due to the lack of direct heat from
the fire, the juices remain inside while adding flavour, keeping
the meat's moisture intact. It is usually served with rice, or a
variety of Indian breads, along with onions and mint sauce.

Additionally, hole-in-the-wall kebab shops can be found in
varied places, from Chandni chowk to RK puram.

Street vendors also sell drinks including Lassi (yogurt drink
sold plain/salty/sweet, or fruit flavored), Sherbet and
Jaljeera.